Notes about Recipes in this book

• Leek, Swiss chard and feta tart

  • kateiscoooking on May 05, 2018

    This was fabulous hot, room temp and cold. It's gorgeous too. Other than having to translate the recipe to our American measurements, it was super easy to put together. We will absolutely make this again - regularly!

  • KarinaFrancis on August 27, 2020

    Yum!! The sour cream pastry was a dream to work with and the topping was absolutely delicious. I’ll absolutely make this again but use a bit more Gruyère (because I love it). The silver fox thinks there is plenty of scope for changing bit up.

• Standing rib roast of pork with radicchio

  • Fiona on October 10, 2014

    Wonderful flavours - love the combination of pork and fennel. I didn't have any radicchio so left it out. The fresh fennel, fennel seeds and apple work so well together. I served it with a cabbage dish that made up for the lack of radicchio. I followed the oven timings exactly and the pork came out perfectly.

• Caramelised apple Danish with cardamom icing

  • debkellie on January 28, 2023

    First time I've had success with any Danish pastry recipe. Brilliant, easy dough to work with. You need to start the day ahead (dough needs at least 6 hours or overnight resting before 3 lots of roll & fold). The apple filling was nice, and instead of wasting the caramel I used that in place of lemon juice & buttermilk for the drizzle icing. I also added some sultanas to the filling. I'll try the dough again and make just regular Danish, not a tray bake style as this was. Would make a nice Breakfast /brunch dessert.